CUCUMBER AND AVOCADO SALAD

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Cucumber and Avocado Salad image

Provided by Bon Appétit Test Kitchen

Categories     Salad     No-Cook     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lunch     Avocado     Celery     Cucumber     Healthy     Low Cholesterol     Vegan     Cilantro     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

24 sprigs cilantro
1/4 cup coarsely chopped cilantro leaves
1/4 cup chopped peeled ginger
6 garlic cloves, lightly crushed
2 dried chiles de árbol
2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
1 teaspoon (or more) kosher salt
1 teaspoon sugar
4 celery stalks, thinly sliced on a diagonal
2 tablespoons fresh lime juice
2 tablespoons grapeseed or vegetable oil
2 avocados, halved, pitted, sliced
1/4 cup torn fresh basil leaves
Ingredient info: Chiles de árbol are sold at some supermarkets and at Latin markets.

Steps:

  • Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
  • Add cucumbers, 1 teaspoon salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
  • Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
  • Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.

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